• In a frying pan, heat 1 tablespoon of garlic olive oil. Once hot, add the sausage and cook until nicely caramelized, approximately 10-15 minutes. If the sausage releases excessive fat, you can strain it*.
• In a large pot, heat a generous amount of good olive oil. Once hot, add the onions and cook until they turn a light golden brown. Add the celery and carrots, and cook for a few minutes.
• Add the minced garlic and as soon as its aroma becomes noticeable, add the peeled tomatoes, thyme, tomato puree, and roughly chopped half of the basil leaves. Transfer the cooked sausage to the pot and simmer over very low heat for about 60 to 90 minutes.
• Towards the end of the cooking time, add the remaining basil leaves, cut into chiffonade, and adjust the seasoning with salt and pepper.
• Add the Parmesan Cheese when serving.

*Chef's Note: If you prefer using only one pot, start by sautéing the sausage until it achieves a beautiful golden brown color. Remove the sausage and set it aside while you sauté the onions. You can then use the fat released by the sausage in the subsequent steps.